Pogácsa with poppy seeds (BBD #12)

For BreadBakingDay #12, Aparna of My Diverse Kitchen has asked for small breads. Reading the announcement I immediately decided that I would bake some kind of pogácsa, which is rather widespread and popular in my country (Hungary). I wouldn't claim it's uniquely Hungarian, since variations of it exist in the cuisine of other countries as well. But it often turns up in our folk tales, and even school-leavers get one on their farewell ceremony (along with a little wine and a coin :)

Hungarian pogácsa is a savoury cake made of a raised dough. It's round, and its size varies from about 3 centimetres in diameter to 10 or even more. A checked pattern is cut into its top. It can be layered or not, plain or enriched with cheese, curd cheese, various seeds, or even ground greaves (the latter only for for non-vegetarians, of course).

This time I prepared really small ones (with the smallest cutter I have, but even a small glass is okay), and I didn't bother with the folding (this is how the layers are formed: the dough is rolled out, some kind of grease is spread on top, then folded and risen - in some cases this is even repeated several times).

Recipe: Pogácsa with poppy seeeds

Ingredients:

• 30 g fresh yeast
• 50 ml lukewarm water
• a little honey

• 500 g wholemeal flour
• 2 teaspoon salt
• 100 ml sunflower oil
• 1 egg, or 1 tablespoon ground flax seeds + 50 ml water (if you want to make it egg-free)
• 175 g yoghurt
• 70 g poppy seeds

• 1 egg to smear the top (can be omitted)
  

Instructions:

1. Crumble the yeast into the lukewarm water, add the honey, and set aside for a few minutes.
2. Meanwhile, measure the other ingredients into a large bowl.
3. Add the started yeast, and knead everything into a soft dough. However, it shouldn't stick to your hands. Add some more flour or water, if necessary, to achieve the right consistency.
4. Cover with a dish-towel, and rise until the dough doubles in size.
5. Roll it out to get a 10-15 mm thick layer.
6. With a sharp knife, cut a checked pattern into the top. The cutting should be a few millimeters deep, and the lines about 5-6 mm from each other.
   
7. With a small cutter or a small glass, cut small circles, and put them on a greased baking tray. Leave some space between them because they will rise a bit more. Knead the nubbins together, and form more cakes from it in the same way.
8. (If using eggs, smear the top with a beaten egg.)
9. Turn on the oven and wait until the temperature reaches 220 degrees Celsius.
10. Put into the oven, and bake until the top gets brown (about 15-20 minutes, depending on the oven and the size of the cakes).
11. Put on a large plate and let cool. It's best when still warm, but even the leftovers are delicious the next day. Enjoy!